How To Use Victoria’s Dry Rub
Victoria’s Dry Rub has become very popular and orders are pouring in. I am getting a lot of emails about how to use this versatile dry rub. Dry rubs can be used dry or incorporated into a liquid. The liquid is usually olive oil or any other kind of oil that you choose. Combining the rub with a liquid is what is known as a paste or wet rub. The nice thing about using a wet rub is that it tends to stick better to whatever you are adhering it to.
I also like to mix the rub with mustard, mayonnaise or horseradish. The rub adds a little kick to condiments. Rub seasoned mayonnaise goes great on a steak sandwich.
Vegetable dishes like the rub as well. Sprinkle zucchini, peppers, asparagus or any vegetable that you can think of with the rub to add some flavor. You can even use the rub on salads by sprinkling a bit into the salad and then toss.
You can also use the rub in casseroles, stews, chili or soups. If you are using the rub in recipes that need a long time to cook in liquids it is best to add the dry rub in small amounts throughout the cooking process. Doing this helps keep the flavors at their peak.
Victoria’s Rub can be used on ANY meat of your choosing. It is great on fish, pork, beef, buffalo, lamb or poultry. Of course if you are lucky enough to have more interesting meats then by all means use the rub on your exotic meat as well.
It is always best to wash the meat and trim off any excess fat or fish skin. Make sure to dry the meat thoroughly. Generously sprinkle the rub on the meat. If you are using the wet rub you will have to apply with your hands or a spoon. Time to get your hands dirty. If you are using the rub on chicken gently put the rub under the skin as well as on top of the skin. You can also put the rub in the cavity for a fuller flavor. Whatever meat you are using the meat should be coated with a nice even layer of the rub or paste. Gently work the rub into the meat. It is like giving the meat a little massage! Wrap the meat in a plastic wrap and put in the fridge anywhere from 1 hour to overnight. If I am planning ahead I like to let sit overnight so the meat is full of flavor and nice and tender. It is not necessary, however, to let the meat sit after applying the rub. If you decide at the last minute to use the rub then that is A-OK. If you did put the meat in the fridge to sit for awhile, remove from the fridge and take off the plastic wrap and let the meat get to room temperature. This should be done about ½ hour before cooking. If you used the dry rub method then it will have become pasty from the juices of the meat. Be careful when picking up the meat so you don’t rub away any of the past. This tasty crust is what is known as the “bark.” If you decide that you need more rub then go ahead and ad more to coat for more flavor.
Be creative and make sure to send me emails of your ideas and photos of how you used Victoria’s Rub!
